Last night I went way out on a limb — and didn’t fall off.
A WebMD recipe for Baked Potato Soup showed up in my inbox yesterday. I don’t usually try recipes on weeknights, but I had some time and I had three meals’ worth of leftovers in the fridge. If I tried this and failed, at least we’d have something to eat.
In our last visit to my son’s allergist (he’s highly sensitive to cows’ milk), I told her I give him soy milk. She also suggested almond and rice milk.
I always feel guilty when I make food that J.R. can’t eat. I don’t know why. He won’t eat anything I make anyway. But I was in the store for potato soup ingredients, and there was the almond milk.
I got some as an experiment. I tried the milk by itself, and it tasted, well, like liquid almonds. Not so bad, actually. I was worried about making the soup with it, but it turned out great. It didn’t taste any different than if I’d made it with cow’s milk.
Of course, J.R. wouldn’t eat it, but my husband and I went to town. He drank the last of the almond milk this morning.
BAKED POTATO SOUP
2 1/2 pounds baking potatoes (about 3 large), peeled
2/3 cup all-purpose flour
4 cups almond milk
2 cups water
1 teaspoon salt1/2 teaspoon black pepper
6 bacon slices, cooked and crumbled
Makes 8 servings
Almonds are thought to be the most nutritious nut, a very good source of vitamin E and monounsaturated fats that fight cholesterol. They also contain fiber and are thought to help you lose weight more quickly than a diet based on complex carbs and they’re effective in helping diabetics get off medication.
So drink up.